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Wednesday, 18 April 2012 14:06
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The byrek and made with sheets of homemade pasta. The layers are thinner than those who do it for lasagna. (The sheets are made with thin roller for them to make them thinner ). Then we proceed in layers, alternating the pasta with vegetables accompanied by minced meat, rice, or cheese.
Everything should be placed in a round pan and baked. In restorant you can choose the filling: only vegetables, cheese or only with meat. Today there are also many fast food that make byrek. The byrekand various types, it is according to taste or diet. However witht he passage of time byrek has lost the flavor and the care that had women and grandmothers who were experts in the kitchen.

Ingredients for 8 people: 1 kg of lamb, yogurt 600-700 g, 150 g butter 100 g flour 00, 4-5 eggs, salt. Cut the meat into small pieces not too small and put it in a container with bollirein of salt water. Meanwhile prepare the sauce: Put in a pan of butter and 100 gcliffs, add the flour, stirring constantly. As soon as the flour is heated add some beef broth, continue stirring until they take the heat. Remove the pan from the heat and leave to cool. Add theyogurt, eggs beaten for previously, to obtain a homogeneous mixture. Put the meat in an earthenware bowl and pour over the sauce. Cook in oven for 15-20 min at 220 ° C.

Ingredients for 4 people: 4 eggplants, 10-15 slices of garlic,pepper and 1 half, chili powder, 600 g of tomato pulp or passed tomato,6 tablespoons olive oil, salt. Cut the eggplants in half long, with no separate them completely from one side. Dig up the inside half a centimeter from the skin.cut the flesh of the eggplant and peppers in pieces with 3 slices of garlic, pour 4 tablespoons of hot oil, season with salt and let fry until the eggplant and peppers are softened, add tomatoes and a glass of water. Cook for about 15 or 20 minutes, add the chili. Fill the eggplant also adding the remaining garlic, place them in a baking dish greased with oil around the filling any remaining, place in ovenpreheated to 200 degrees and bake for 20 minutes, turn the eggplant, add half a glass of water if it is dry and bake another 20 or 25 min. They are excellent both hot and room temperature, and the sauce is abundantly it can be served with white rice.

Ingredients for 6-8 people: 300 g butter, 250 g of flour (you can also use potato starch), 300 g of powdered sugar, 8 eggs, 1 sachet of vanilla baking powder,grated rind of one lemon, 6 nuts. Work the butter in a bowl with sugar for 10-15 minutes. Add the egg yolks, one at a time, then add the yeast and the grated peel of one lemon. Whisk the egg whites in another bowl, until the foam becomes steady. Add the egg whites very firm to the other ingredients, flour and nuts. Take a baking pan greased with butter and dusted with flour, pour the mixture and place in oven for about 40 min. When ready tosprinkle with powdered sugar. Decorate with whipped cream and garnish with candied fruit if desired.

Last Updated on Saturday, 12 May 2012 09:39